The following beer recipe is featured in the September/October 2008 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Von Bair of Bethany, CT, member of the Underground Brewers Club of Connecticut, won a gold medal in Category #11: English Brown Ale during the 2008 National Homebrew Competition Final Round in Cincinnati, OH. Bair’s English Brown Ale was chosen as the best among 163 final round entries in the category.
The following beer recipe is featured in the September/October 2008 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Von Bair of Bethany, CT, member of the Underground Brewers Club of Connecticut, won a gold medal in Category #11: English Brown Ale during the 2008 National Homebrew Competition Final Round in Cincinnati, OH. Bair’s English Brown Ale was chosen as the best among 163 final round entries in the category.
Ingredients:
- 7.5 lb (3.4 kg) Maris Otter pale malt
- 0.75 lb (340 g) 40° L crystal malt
- 0.5 lb (227 g) roasted two-row malt
- 0.16 lb (72 g) 60° L crystal malt
- 0.13 lb (59 g) Special B malt
- 0.13 lb (59 g) chocolate malt
- 0.5 oz (14 g) Northern Brewer whole hops, 8% a.a., (60 min.)
- 0.25 oz (7 g) Goldings whole hops, 5.2% a.a., (30 min.)
- 0.25 oz (7 g) Goldings whole hops, 5.2% a.a., (15 min.)
- 0.25 oz (7 g) Goldings whole hops, 5.2% a.a., (1 min.)
- Wyeast No. 1098 British ale yeast (1.75 pint starter)
- 4.0 oz (113 g) dextrose to prime
- 1.5 tsp (7.4 mL) gypsum
- 0.33 tsp (1.6 mL) Epsom salts
- 1.0 tsp (4.9 mL) Irish Moss
Specifications:
Yield: 4.8 Gallons (18.17 L)
Original Gravity: 1.047
Final Gravity: 1.016
ABV: 4.07%
Directions:
- Mash grain at 154° F (67° C) for 90 minutes.
- Primary fermentation for 9 days at 68° F (20° C) in glass.
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